Crumbl Hazelnut Churro Cookies
These Crumbl Hazelnut Churro Cookies combine two of my favorite desserts: Nutella stuffed cookies and churros! The cinnamon and hazelnut combination is seriously so delicious. The Nutella oozes out of the cookie as soon as you take a bite!
I love a good cookie with Nutella! I even have a Nutella Stuffed Chocolate Cookies recipe for you! After trying Crumbl’s Hazelnut Churro Cookies, I knew I needed to add it to my Crumbl Cookie Recipes repertoire. I’ve been on a copycat Crumbl kick recently, so be sure to check out my recent Crumbl Chocolate Cake ft. Heath Cookies recipe, too!
Why This Recipe Works
- Nutella STUFFED churro cookies. These cookies are really packed with Nutella and this is how we do it: Freeze. The. Nutella. By doing this, it makes it so much easier to get the Nutella packed in there. It also helps so the Nutella stays completely covered by the cookie dough. If you don’t freeze the Nutella, it will seep/ooze as you are trying to encase it in the cookie dough.
- Prominent cinnamon flavor. Nutella (or any hazelnut spread for that matter) has a really strong and bold flavor. I really wanted the cinnamon flavor to hold its own in this Nutella churro cookies recipe. To achieve this, we add cinnamon into the cookie dough + in the cinnamon sugar mixture the dough is rolled in.
- Churro in cookie form. Because we roll the cookie dough in the cinnamon sugar mixture, it really does recall the flavor and smell of a churro! I’m not sure if you’ve ever had a Nutella-filled churro, but that’s essentially what we are making with these churro cookies with Nutella!
- Nutella: Or any hazelnut spread will do! We’ll freeze the Nutella so we can get a good chunk of it in the center of the cookies without it spilling out.
- Cinnamon: To really bring out the cinnamon flavor, the cinnamon is in the cookie dough + in the sugar coating the dough is rolled in.
- Unsalted Butter: Softened to room temperature, if using salted butter reduce the salt in the recipe to 1/2 teaspoon
- Light Brown Sugar: Since this is a sugared type of cookie dough, we want to use the light brown sugar so the cookies have a lighter color and flavor. Dark brown sugar has a richer molasses flavor and a darker color.
- Cornstarch: The cornstarch is a little cookies secret! It attaches to the liquid in the cookie dough and makes it so the cookies don’t spread as much. It also helps tenderize the cookie so it’s extra soft.
- Baking Soda + Baking Powder: These our the leavening agents for the cookies. The baking soda (a base) will activate when combined with an acid (in our case, the brown sugar). The baking powder will react on its own when combined with liquid.
- Make the cinnamon sugar mixture. Combine the granulated sugar and cinnamon and stir. Set aside. We will roll the cookie dough balls in this mixture before baking.
- Freeze the Nutella. Use a 1T-sized cookie scoop and scoop Nutella onto a wax paper-lined plate. Freeze for 10 minutes or until firm.
- Cream together the wet ingredients. Cream the butter, brown sugar and granulated sugar in the bowl of a stand mixer on medium speed for 2 minutes. Then add the eggs and vanilla extract and mix. Use a rubber spatula to scrape down the sides of the bowl.
- Add in the dry ingredients. Add the flour, cinnamon, cornstarch, baking soda, baking powder, and salt. Mix to combine.
- Roll into dough balls. Portion the churro cookie dough into 1/4 cup balls. Create an indent in the center of each ball using a tablespoon-sized measuring spoon or your thumb.
- Fill the churro cookies with Nutella. Remove the frozen Nutella from the freezer and place 1 Nutella round in each indentation, then roll the dough around to completely cover the Nutella. Then roll in the cinnamon sugar mixture.
- Bake. Place 6 cookie dough balls on a parchment paper-lined baking sheet. Press down gently on the cookie with the palm of your hand to create a very thick disk. Bake at 350°F for 11-13 minutes or until the edges and tops are set and the centers are no longer shiny. Remove the cookies from the oven and let them cool on the pan for 5 minutes. Then transfer to a wire rack to cool completely.
Freeze the Nutella. This makes it easier to get a lot of Nutella packed into the centers of each cookie. If you don’t freeze the Nutella, it will seep out and you try rolling up the dough ball.
Be sure to completely cover the frozen Nutella with the cookie dough so it stays encased while baking.
Mix the cookie dough until just combined when adding in the dry ingredients. Over mixing at this stage can produce a tougher dough.
Don’t over bake or else the cookies won’t be soft. Pull the cookies out of the oven when the edges are set and the centers aren’t shiny anymore. The cookies will continue baking a bit from the residual heat from the baking sheet as they sit.
Make Ahead, Storing, and Freezing
Store these cookies at room temperature in an airtight container or Ziplock bag for 3-4 days or in the fridge for up to 7 days.
To freeze, let the cookies cool completely before wrapping individually in plastic wrap then storing in an airtight container or Ziplock bag in the freezer for up to 2 months.
Yes you can! Even though these are Nutella stuffed cookies, you can swap it out for a small piece of chocolate or a Rolo, etc.
You don’t need to chill the dough, but if you want to make these cookies a head of time, you can chill the dough for a bit before finishing with stuffing the cookies with Nutella.
More Crumbl Copycat Recipes
- Crumbl Cosmic Brownie Cookies
- Crumbl Mint Chip Ice Cream Cookies
- Crumbl Cookie Dough Cookies
- Crumbl Biscoff White Chip Cookies
- Crumbl Chocolate Chip Cookie Recipe
Crumbl Hazelnut Churro Cookies
- 3/4 cup Nutella - or hazelnut spread
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup unsalted butter - softened to room temperature, if using salted butter reduce the salt in the recipe to 1/2 teaspoon
- 1 cup light brown sugar - packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all purpose flour
- 1 1/2 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- Preheat to 350°F. Line a baking sheet with parchment paper or a baking mat and set aside.
- In a small bowl add the granulated sugar and cinnamon. Stir to combine. Set aside. We will roll the cookie dough balls in this mixture before baking.
- Use a 1 T size cookie scoop and scoop Nutella onto a wax paper lined plate. Freeze for 10 minutes or until firm.
Make the Cookies
- In the bowl of a stand mixer or using hand beaters, cream the butter, brown sugar and granulated sugar on medium speed for 2 minutes.
- Add the eggs and vanilla extract and mix to combine. Use a rubber spatula to scrape down the sides of the bowl.
- Add the flour, cinnamon, cornstarch, baking soda, baking powder, and salt. Mix to combine.
- Portion dough into 1/4 cup balls. Use a tablespoon sized measuring spoon (or your thumb) to create an indent in the center of each ball. Remove the frozen nutella from the freezer and place 1 Nutella round in each indentation, then roll the dough around the Nutella. And finally roll in the cinnamon sugar mixture.
- Place 6 cookie dough balls per baking sheet. Press down gently on the cookie with the palm of your hand to create a very thick disk.
- Bake for 11-13 mins or until the edges and tops are set and the centers are no longer shiny. Remove from the oven, let the cookies cool on the pan for 5 minutes. Then transfer to a wire rack to cool completely.